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Shredded Short Ribs with Pappardelle

Shredded Short Ribs with Pappardelle Recipe

  • 28-ounces short ribs
  • Extra-virgin olive oil
  • 1 handful each fresh rosemary and fresh thyme, stems discarded and leaves finely chopped
  • 1 small red onion, peeled and finely chopped
  • 4 garlic cloves, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 2 wineglasses Chianti
  • Two 14-ounce cans plum tomatoes
  • 2 tablespoons pearl barley
  • Salt and freshly ground black pepper
  • 14 ounces fresh or dried pappardelle
  • 7 tablespoons unsalted butter
  • 2 handfuls grated Parmesan cheese, plus more for garnish
  • Directions1. Season the meat with salt and pepper. In a Dutch oven, fry your meat in a little olive oil until golden brown. Add your herbs, onions, garlic, carrot, and celery. Turn the heat down and continue to cook for 5 minutes, until the vegetables have softened.
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